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[MASTER CUTS] Beef Oyster Blade

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The beef Oyster Blade is ranked the 2nd most tender meat muscle category right after tenderloin.
In this episode of the Master Cuts tutorial David is going to show you how to achieve the best possible yield along with a very new technique called the fish cut oyster blade.

Опубликовано:

20 авг 2024

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Комментарии : 31

@richol7901 2 месяца назад

This has been so interesting!!! I’ve only bought oyster blade before from Woolies or Cole’s who cut it just like any other cut, so you get the silver skin through the middle ruining it! Now I know how it SHOULD be done!!

@simongoldstein3272 3 месяца назад

I love the zero waste, low process policy. Food education is greater than food marketing

@petevenarie9285 2 года назад

Super informative, particularly in the knife work and mentioning the blunt blade scrape. Thank you

@scottwinter007 Год назад

Great video mate.

@DigitalBrillianceHour 3 года назад

FINALLY someone mentioned how great braising that sinew/silver skin in that blade can be.

@3FAZNI 2 года назад

Honestly, that "skin" is not a problem to cook at all. Even on the grill.

@garrybailey5413 8 месяцев назад

Thank you, I’m just starting to really appreciate where all the different cuts come from (and best ways to cook them) and these videos really help. What I don’t understand is if silver skin is basically inedible on “steak” type of cuts why do butchers leave it on them? I’m happy to pay more at my local butcher but I also expect more, I don’t accept paying 50/60% more and still having to trim excess fat! Silver skin etc.

@frankie_boy_ 3 года назад

Nice work David. Just what I needed today.

@owkwakakakoyo8323 8 месяцев назад

This was so clear and helpful, thank you! Have just cut my first oyster blade while watching this video and I think it came out pretty well.

@mikalliz2167 Месяц назад

👍🏼

@simongoldstein3272 3 месяца назад

Around the 9:00 min mark, you've removed the first part of flat iron and then turn it over to remove the second part. At this point, you remove the outer silver skin. Would it be better/easier to remover both side of silver skin before removing the two halves of the meat? Thanks if anyone can answer and great video. Very much appreciated 👍

@billc6762 3 года назад

The silver skin is not wasted. It makes very good soup meat

@jeffheiges9479 28 дней назад

What knife are you using to filter the flat iron? You called it a blunt knife

@3FAZNI 2 года назад

Petite steaks come from that oyster blade cross cut?

@davidcarew6932 5 месяцев назад

Comes from the bolar blade.

@Adventxxx 2 месяца назад

What is the common name of the cut?

@ahmadhaminicheani3344 3 года назад

Where is oyster blade situated FQ or HQ

@mujiono3920 Год назад

@ahmadhaminicheani3344 Год назад

@@mujiono3920 thank you

@billc6762 3 года назад

You don't have to yield the most meat. You need to bring out the value of the meat. I had paid US$ 90 for a pound of Denver steak in a Hong Kong restaurant. Flat Iron would probably be the same. How much is a pound of that Oyster Blade?

@ChrissW528 3 года назад

A pound of USDA Choice flat Iron is like $10 a pound, if you're paying $90 a pound for something I hope it's Kobe or Wagyu or something but idk how much a more premium option of flat Iron would be since the place I work only has choice blades.

@zethloveless7238 3 года назад

@@ChrissW528 Kobe is waygu beef

@ChrissW528 3 года назад

@@zethloveless7238 Wagyu is japanese cattle, Kobe is a very specific japanese cattle type, region, and method of raising the cattle. Yes Kobe is a form of Wagyu but you don't use the two interchangeably.

@zethloveless7238 3 года назад

@@ChrissW528 yes you literally do my guy lol “waygu” simply means any Japanese cattle in Japanese yes diff prefectures have their own ways but Kobe beef is in fact waygu beef just like Miyazaki Gyu is also waygu beef Gunma is waygu and in fact the top winner is Iwate which waygu cattle has 11 awards in Japan.

@ChrissW528 3 года назад

@@zethloveless7238 exactly, Wagyu is Japanese cattle, Kobe is breed, region and the method of raising it. Kobe is Wagyu but not all Wagyu is Kobe, so you don't use them interchangeably, I said "unless is Kobe or Wagyu or something" I get that Kobe is Wagyu beef but you can buy Wagyu that isn't Kobe... You can keep looking up Wikipedia articles though to try and make yourself seem smart in RU-vid comments though. But the fact that you list other types of Wagyu shows that you don't believe Kobe and Wagyu are just universally interchangeable...